–cod (size of 3 decks of cards, one-half pound)
–mushrooms (medium baby bellas, 2, sliced)
–onion (fresh, one-quarter, sliced)
–garlic powder (bottled with parsley)
–parsley (fresh if possible)
–sherry (cooking sherry is fine)
–chicken broth (non-fat, low sodium)
–Promise margarine (heart-healthy)
–breadcrumbs (plain, boxed)
–salt and pepper
–eggplant (medium, fresh)
–rosemary (fresh is much better than dried)
–red wine (cooking wine is fine)
–spring mix salad (one-half package)
–shredded carrots (1 handful)
–zucchini (1, medium, sliced into rounds)
–sliced almonds (generous sprinkle)
–feta cheese (one-fourth of a small container)
–creamy Caesar salad dressing (I use Paul Newman)
1 – Wash and puncture all round a medium-sized eggplant. Place on a microwaveable plate and microwave on high for 5 minutes. Then turn over, and microwave for 5 minutes more. Let cool, either on the kitchen counter or in the refrigerator. When cool, cut off the stalk, and then slice vertically, once. Rake out the pulp onto a cutting board. Cut 2 ways, repeatedly. Then place the pulp in a mixing bowl. Mince one-quarter onion, and add to the bowl. Snip rosemary from 1 stalk, and add to the bowl. Season with garlic powder and red wine. Stir well. Keep in the refrigerator, covered, until time for dinner.
2 – Wash and slice 2 medium-sized baby bella mushrooms, and place in a covered baking dish. Slice one-quarter onion and place in dish with mushrooms. Add a little sherry and a little chicken broth. Season with salt, pepper, garlic powder, and olive oil. Microwave on high for 3 minutes. When finished, nestle the cod amid the mushrooms and onion. Microwave 1 tablespoon of Promise margarine in a covered baking dish. Pour the margarine over the cod. Sprinkle a little bit of breadcrumbs over the cod. Season the cod with salt, pepper, garlic powder, and olive oil. Set aside.
3 – Place one-half package of spring mix salad greens in a mixing bowl. Add 1 handful of shredded carrots, 1 peeled and sliced zucchini, and a generous sprinkle of sliced almonds. Season with salt and pepper. Just before serving, add creamy Caesar salad dressing and stir well. Sprinkle one-fourth container of feta cheese on top.
4 – Microwave the cod on high for 6 and one-half minutes.
5 – Serve the eggplant dip with crackers as a first course. Then serve the salad as a second course. Serve the cod as the entrée. I also served baby lima beans with the cod (recipe, see the search box on this blog).
–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad and eggplant dip original.